Cauliflower Fritters with Avocado Aioli

While I am not a fan of following food trends just because, I do find that sometimes it takes a food trend to help me realize a food’s full potential. Take kale: I never gave it much thought before 2012, but now love kale. I blend it in smoothies, whip up kale chips for a quick afternoon snack, and massage kale with salt and oil for a tasty lunch salad.

On the cauliflower trend train

The same is true for cauliflower. I never really gave cauliflower much thought until last year. In my mind, it was the bland, boring version of broccoli. Thanks to someone somewhere deciding to share with the world how versatile cauliflower can be, I got inspired to try a few different dishes and happily jumped on the cauliflower train. I love it!

Now, I have to admit: I am the ONLY person in my family that likes cauliflower. That’s fine with me, because: more for me! But I also work from home and make a lot of dishes that will keep well that I can reheat and also re-invent into other dishes throughout the week.

These cauliflower fritters are one such dish. I have made them a few times now and enjoy heating them up for a quick breakfast, or pairing with a salad and/or soup for a fast lunch. I’ve also got a delicious Cauliflower “Rice” recipe to share with you soon!

Side note: if you’re like me and constantly in need of #FastLunch because you work from home, be sure to follow me on Instagram! I do at least one series of #FastLunch Instagram stories each week!

Making Cauliflower Fritters

Making these fritters is simple.

Boil the cauliflower, drain, and then chop up into small pieces. Once boiled, it crumbles easily.

Add flour, garlic, parmesan cheese, parsley and egg to the bowl and mix well with a wooden spoon.

Form patties and fry them up in olive oil in a sauté pan until you get a nice crispy coating on each side.

At this point, you could eat them on their own, seasoned with salt and pepper. But why not treat yo’ self a bit and make a side of my avocado aioli to go along with them?

Dairy-Free Avocado Aioli

Let’s talk about this avocado aioli. It’s creamy and flavorful, and I personally love using it as a condiment for the cauliflower fritters. It adds just a touch of creamy avocado sweetness to balance the salty crispness of the fritters.

If you’re not a fan of avocados or you just want to go the ol’ ketchup condiment route, feel free to skip making this aioli. If you DO like avocados, however, give it a try. I love it with these cauliflower fritters, but also with french fries or veggies!

Cauliflower Fritters Recipe

Cauliflower Fritters with Avocado Aioli

Cauliflower Fritters are crispy delicious breakfast bites or make a perfect snack, especially when dipped into dairy-free avocado aioli

Instructions

Make the Cauliflower Fritters

Bring a large pot of lightly salted water to a boil and add cauliflower. Allow cauliflower to cook for about 5-6 minutes, drain, then dry with paper towels.

Chop cauliflower into little pieces (consider how chunky you want your fritters to be...or to not be), then add to a large bowl.

Add flour, garlic, parmesan cheese, parsley and egg to the bowl and mix well with a wooden spoon. Using your hands, form patties that are about 4-5 inches in diameter.

Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Working in small batches, add fritters to the pan and cook for about 2-3 minutes on each side. The sides should be golden brown. Add more olive oil to the pan in between each batch.

Reader Interactions

Comments

I’ve always liked cauliflower, and I like the new trendy ideas (I havent’ tried these myself) of trying it in this new form of crumbling it and then making it into another form like these fritters and I’ve seen those cauliflower crust pizzas too – have you tried those yet?Pech recently posted..Chef Naoko’s Shizuku

I agree with you- our house is TOTALLY on the cauliflower train. I feel like each of our meals has cauliflower incorporated lately. It’s such a good ingredient. These fritters look awesome too- each and pretty healthy! I’ll have to give it a whirl.Rachel Lloyd recently posted..Recipe: Cream Tea + Cranberry Scones